News from Cornell's Viticulture and Enology Program
Issue 2 April 2010
Welcome to the second issue of Appellation Cornell. In this issue we highlight two conferences hosted by The New York State Agricultural Experiment Station in Geneva, NY this summer—a major international grape breeders conference, and the annual ASEV-ES meeting (see upcoming events below)—providing regional and international scientists with the opportunity to learn about the research and facilities at Geneva, and also to tour Finger Lakes vineyards and wineries. We also highlight a five-year study linking powdery mildew severity to sunlight exposure, and underscoring the importance of canopy management for managing this key grapevine disease.
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- Chris Gerling (Enology) and Tim Martinson (Viticulture), co-editors
Heat and UV Radiation from Sunlight Exposure Inhibit Powdery Mildew (pdf format)
Heat and UV light on sun-exposed leaves and clusters lowered survival of powdery mildew colonies in a five-year study by Cornell researchers Craig Austin and Wayne Wilcox.
5 Questions for Ramòn Mira de Orduña
Mira de Orduña, associate professor of enology, talks about his teaching and research in wine microbiology.
Chilean Student Studies Enology at Cornell
Adriana Coderch grew up with winemaking at her family's business in Brazil and Chile.
Internships Engage Students through Hands-On Experience
Local and international vineyards and wineries provide valuable work experience to Cornell viticulture and enology students.
Resource Assimilation and Vineyard Productivity
Viticulture is about capturing sunlight and soil nutrients and converting them into organic compounds for fuel and growth.
IN THE NEWS
- Wine Spectator Online: Stopping Bell Pepper Flavors Through Viticulture
Wine Spectator online writer Stuart Fox comments on methoxypyrazine research at Cornell. "Cornell research finds new, cheaper way to reduce methoxypyrazine, the chemical that causes green bell pepper flavors in wine."
- Wine Spectator Online: Cornell's Enology School Takes Shape
Writer James Molesworth comments "As New York's wine industry grows, an Ivy League university provides a valuable program."
- Factors Affecting the Presence of New York Wines in Upscale New York City Restaurants
Cornell economist Todd Schmitt and graduate student Trent Prezsler surveyed chefs, sommeliers, and wine directors in NYC restaurants to understand which factors influence the decision to include New York wines on the menu.
- Viticulture 2010: A Partnership with Industry
Cornell and the New York Wine and Grape Foundation team up for the first statewide wine and grape conference since 2007.
- Cornell Releases Production Guide for Organic Grapes
A new 65-page publication jointly produced by the New York Integrated Pest Management program and New York Department of Agriculture and Markets provides guidance on organic grape production.
- Cornell Provides Bud Hardiness Information to New York Growers
A new project provides growers with information on bud freezing temperatures and the risk of winter injury.
- Undergraduate Program at Cornell Continues to Grow
Eight students will graduate from the second 'official' Viticulture and Enology program class.
AWARDS and HONORS
- Andrew Landers receives Research Award from Wine and Grape Foundation
Annual award recognizes Landers' research in spray application technology.
- Tim Martinson Awarded 2009 Project Leader of the Year by NY Farm Viability Institute
Martinson's work on sustainability projects cited.